Mac 'n' Cheese with Soubise
SOUBISE:
¼ cup (½ stick) butter, divided
1 onion, sliced
Kosher salt
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1 shallot, roughly chopped
3 tablespoons flour
1½ cups milk
1 tablespoon white wine vinegar
3 tablespoons sherry
1 tablespoon fish sauce
1 to 2 teaspoons dry mustard
¼ teaspoon freshly ground black pepper
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6 or 7 gratings of fresh nutmeg
¼ teaspoon cayenne or smoked paprika
Melt half the butter in a medium pan over medium heat and add the onion and a four-fingered pinch (about one-fourth teaspoon) of salt. Cook, stirring until the onion is nicely caramelized, about 20 minutes.
In a small saucepan over medium heat, melt the remaining butter. Add the shallot and a three-finger pinch (about one-eighth teaspoon) of salt and cook until some of the water has cooked out of the butter and it has stopped foaming, about 1 minute. Add the flour, stir to mix it with the butter, and cook until the mixture has taken on a toasted aroma, a few more minutes.
Gradually whisk in the milk and stir with a flat-edged wooden spoon or spatula, to make sure the flour doesn't stick to the bottom of the pan, until the sauce comes up to a simmer and thickens, a few minutes more.
Stir in a 3-finger pinch of salt, the white wine vinegar, sherry, fish sauce, dry mustard, black pepper, nutmeg and cayenne or smoked paprika.
Add the onion to the sauce and stir until heated through, 1 to 2 minutes. Transfer the sauce to a blender and process until pureed, or puree in the pan with a hand blender.
Keep the sauce warm over low heat. You should have about 2 cups soubise.
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ASSEMBLY:
3 tablespoons butter, melted and divided
¾ pound macaroni, penne or other short tube pasta
1 pound Comte, Gruyere, Emmentaler, Cheddar or a combination of these cheeses, grated and divided
Soubise
¼ cup grated Parmigiano-Reggiano (about 1 ounce)
½ cup panko bread crumbs
Brush the inside of a 9-by-13-inch baking dish with 1 tablespoon of the butter. Cook the pasta just until al dente, drain, then place in a large bowl.
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Sprinkle half of the Comte cheese into the soubise and stir until melted. Remove from the heat and pour over the pasta. Toss the pasta to mix well and pour it into the prepared baking dish. Top with the remaining Comte. (The dish can be prepared to this point up to 3 days before serving and refrigerated tightly covered.)
Heat the oven to 425 degrees. Sprinkle Parmigiano-Reggiano over the pasta. Stir the bread crumbs into the remaining melted butter and spread over top of the casserole. Cover with aluminum foil and bake until heated through, about 30 minutes (longer if it has chilled in the refrigerator).
Remove the foil and bake until the cheese is nicely browned, about 15 minutes. Serve immediately.
Yield: Serves 6.
Approximate nutritional analysis per serving: 758 calories, 34 grams protein, 56 grams carbohydrates, 3 grams fiber, 43 grams fat (25 grams saturated), 129 milligrams cholesterol, 5 grams sugar, 697 milligrams sodium.
Famous Dave's Mac 'n' Cheese
2 tablespoons butter, plus ¼ cup (½ stick), divided
3 tablespoons flour
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2 cups milk
¾ cup half-and-half
1 tablespoon Dijon mustard
2 teaspoons barbecue sauce
1 teaspoon salt
¼ teaspoon coarsely ground pepper
4 ounces aged white cheddar cheese, shredded
¼ cup freshly grated Parmesan cheese
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1½ cups sweet corn niblets
2 jalapenos, finely chopped
1 tablespoon chopped fresh parsley
1 pound jumbo elbow macaroni, cooked and drained
8 ounces sharp Cheddar cheese, cubed
8 ounces Colby cheese, cubed
½ cup cracker crumbs
½ cup panko (Japanese-style) bread crumbs
¼ cup unseasoned bread crumbs
Heat the oven to 350 degrees.
Melt 2 tablespoons of butter in a large, heavy-bottom pot over medium heat. Whisk the flour into the butter until thoroughly combined to form a roux. Slowly whisk in the milk, then the half-and-half. Whisk in the mustard, barbecue sauce, salt and pepper.
Bring the sauce to a simmer and cook, whisking constantly, 8 to 10 minutes to develop the flavors. Whisk in the white cheddar and Parmesan cheeses. Stir in the corn, jalapenos and parsley, then remove from heat.
Stir in the macaroni, then the cubed sharp cheddar and Colby cheeses. Spoon the macaroni and cheese into a buttered 13-by-9-inch baking dish.
Melt the remaining one-quarter cup of butter in a small sauce pan. In a medium bowl, combine the cracker, panko and unseasoned bread crumbs with the melted butter. Sprinkle the crumb mixture over the macaroni and cheese.
Bake the mac 'n' cheese until bubbly and browned on top, about 40 minutes.
Yield: Serves 12.
Approximate nutritional analysis per serving: 530 calories, 21 grams protein, 43 grams carbohydrates, 2 grams fiber, 30 grams fat (18 grams saturated), 86 milligrams cholesterol, 4 grams sugar, 691 milligrams sodium
Beer-Baked Mac 'n' Cheese
1 cup (2 sticks) butter
½ cup flour
½ cup amber beer
2 cups half and half
½ pound Brie
16 ounces (2 packages) cream cheese
1½ cups crumbled Gorgonzola cheese
2 ½ cups shredded Cheddar cheese
1½ cups grated Parmesan cheese, divided
1 16-ounce box penne pasta, cooked and drained
Salt and pepper
½ cup panko or bread crumbs
Heat the oven to 350 degrees.
In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the beer and half and half.
Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and 1 cup Parmesan cheese.
Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).
Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake until the sauce is bubbly and the toppings are crisp and golden, about 1 hour.
Cool slightly before serving.
Yield: Serves 16.
Approximate nutritional analysis per serving: 566 calories, 20 grams protein, 29 grams carbohydrates, 1 gram fiber, 41 grams fat (25 grams saturated), 123 milligrams cholesterol, 2 grams sugar, 611 milligrams sodium.
Get-Down Macaroni 'n' Cheese
5 tablespoons unsalted butter
3 tablespoons flour
1½ cups milk, or half-and-half, heated
½ teaspoon salt
¼ teaspoon freshly ground pepper
¼ teaspoon hot sauce
1 cup plus 2 tablespoons grated Parmesan (5 ounces)
1 pound elbow macaroni
1/8 teaspoon minced garlic
8 ounces sharp Cheddar, grated (2 cups)
8 ounces processed American cheese, cut into ½-inch cubes
¼ cup fresh breadcrumbs
½ teaspoon seasoning salt
Melt 3 tablespoons butter in a saucepan over medium heat. When the foam subsides, stir in flour; cook over low heat, stirring constantly, 2 minutes. Slowly add milk; cook over medium heat, stirring, 3 to 4 minutes. Remove from heat; add salt, pepper, hot sauce and 1 cup Parmesan, stirring well to melt cheese. Cover; set aside.
Heat oven to 350 degrees. Cook macaroni in a stockpot of boiling salted water, until al dente, 5 minutes. Drain; return macaroni to stockpot. Toss with remaining 2 tablespoons butter and garlic. Add sauce; toss.
Mix Cheddar and processed cheeses together. Place 1/3 of macaroni in a buttered 13-by-9-inch baking dish. Sprinkle with 1/3 of cheese. Repeat layers with another 1/3 of each. Top with remaining macaroni and cheese. Mix breadcrumbs, remaining Parmesan and seasoning salt together. Sprinkle over top.
Bake until bubbling and top begins to brown, 30 to 45 minutes. Remove from oven; let sit 5 minutes before serving.
Yield: Serves 4 to 6.
Tri-Colored Macaroni 'n' Cheese Cupcakes
Salt, to taste
Water
1 1-pound box tri-colored rotini (corkscrew) pasta
1 tablespoon vegetable oil
4 eggs
3 cups fat-free milk
1¼ cup shredded Parmesan cheese
8 ounces 1.5-percent fat white sharp Cheddar cheese, grated (1 ½ cups grated)
¼ cup plus 1 tablespoon seasoned dry bread crumbs
¼ teaspoon nutmeg
½ cup shredded 2-percent fat yellow sharp cheddar
Sprigs parsley, for garnish
Preheat oven to 350 degrees. Grease enough muffin pans so that you have 24 cups ready to use.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook 6 minutes. Drain pasta and return to pot. Add oil and toss to coat.
Meanwhile, beat all four eggs with an electric mixer on medium speed. Add 1 cup milk at a time, beating after each addition, until all the milk is incorporated.
Combine the Parmesan, white Cheddar, bread crumbs, nutmeg and salt to taste (remember the parmesan is salty). Slowly add to the egg mixture beating to combine.
Pour egg mixture into pot with pasta and toss to mix thoroughly.
Using a 1/3 cup measuring cup, scoop pasta mixture into prepared muffin cups. Fill each to the rim to ensure they bake evenly.
Bake 15 to 20 minutes or until firm. Remove from oven, sprinkle each with 1 teaspoon orange Cheddar. Return to the oven 6 to 8 minutes until cheese melts and becomes cripsy and golden.
Remove from oven, take a knife and loosen each pasta serving from pan. Use a wooden spoon to lift each individual piece out of pan. Garnish each with a fresh parsley sprig, if desired.
Yield: 24 cupcakes.
Approximate nutritional analysis per serving: 171 calories, 35 percent calories from fat, 7 grams fat (3 grams saturated), 46 milligrams cholesterol, 17 grams carbohydrates, 0.9 grams fiber, 2 grams sugars, 10 grams protein, 224 milligrams sodium.
Custardy Macaroni 'n' Cheese
Butter for pan
1¾ cups (about 8 ounces) uncooked elbow macaroni
1¼ cups (5 ounces) extra-sharp Cheddar, cut into ½-inch cubes
2 tablespoons plus 1 teaspoon all-purpose flour
1½ teaspoons salt, plus more for cooking water
1½ teaspoon dry mustard
¼ teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
¼ teaspoon freshly grated nutmeg
2/3 cup sour cream
2 eggs, lightly beaten
1/3 cup grated onion
1½ cups half-and-half
1½ cups heavy cream
1 teaspoon Worcestershire sauce
1 2/3 cups (6 ounces) grated extra-sharp Cheddar
Coat a 13-by-9-inch baking dish with butter and set aside. Cook the macaroni in a large pot of boiling salted water until just tender, about 9 minutes. Drain well and spread in the baking dish. Mix the cubed Cheddar into the macaroni and set aside. Preheat oven to 350 degrees.
Put flour, 1½ teaspoons salt, dry mustard, black pepper, cayenne and nutmeg in a large mixing bowl and whisk to blend. Add the sour cream and beaten eggs and whisk until well-blended. Whisk in the onion, half-and-half, cream and Worcestershire until blended, making sure the flour is well-incorporated.
Pour over the macaroni and cubed cheese and stir to blend. (It will seem very soupy.)
Sprinkle the grated cheese evenly over the surface. Bake about 30 minutes, until the custard is set around the edges but the center is still a little loose.
Remove from oven and let stand 10 minutes to allow the custard to thicken before serving.
Three-Cheese Mac 'n' Cheese
1 tablespoon olive oil
16 ounces elbow macaroni, uncooked
6 tablespoons (¾ stick) unsalted butter
6 tablespoons all-purpose flour
4 cups whole milk (see note)
1½ cups (6 ounces) grated Gruyere
1½ cups (6 ounces) grated sharp Cheddar
1½ cups (6 ounces) grated mozzarella
2 dashes Tabasco
Salt and freshly ground pepper to taste
Sweet paprika, to taste
Bring a large pot of salted water to boil. Add oil, then pasta or macaroni and stir. Cook until just tender, about 9 minutes. Drain and return to pot. Cover to keep macaroni warm and set aside.
Preheat oven to 400 degrees. Butter a 13-by-9-inch baking dish and set aside. Place the milk in a saucepan and place over medium-low heat until warmed through. Stir the three cheeses together in a mixing bowl. Remove ¾ cup and set aside.
Melt the 6 tablespoons butter in a heavy saucepan over low heat. Sprinkle in the flour and whisk to combine. Cook, whisking, for 3 minutes. (Don't brown.) Slowly whisk in warm milk. Increase heat to medium and cook, whisking, until smooth and thickened, about 5 to 6 minutes.
Remove from heat. Stir in mixed cheeses by small handfuls, whisking until each addition has melted completely before adding more. Return to low heat if necessary. Season with Tabasco, salt, pepper and paprika.
Stir the reserved pasta, breaking up clumps, then stir in the cheese sauce, folding with noodles until well-coated.
Spread in prepared baking dish and sprinkle the reserve ¾ cup cheese evenly over the top. Bake about 25 minutes, until the top is golden and crusty
Note: Although the recipe specified whole milk, nonfat works fine. If nonfat is what you have on hand and you want to make it a little richer, substitute half-and-half for 1 cup of the milk.
Creamy, Crusty Macaroni 'n' Cheese
8 ounces (about 2 cups) uncooked elbow macaroni
2 tablespoons butter
8 strips bacon, diced
1 cup American cheese, minced (see note)
1 cup grated extra-sharp Cheddar, divided
2 eggs, lightly beaten
1½ cups (12 ounces) regular evaporated milk
1 teaspoon dry mustard
¼ teaspoon Tabasco
2 teaspoons salt
½ teaspoon freshly ground pepper
½ teaspoon garlic powder
TOPPING:
2 tablespoons butter
1 cup freshly grated breadcrumbs from Italian, French or any crusty bread
½ teaspoon garlic powder
Bring a large pot of salted water to boil and add macaroni. Stir and cook for 9 minutes, stirring a couple of times. Drain well and place in a 13-by-9-inch baking dish. Add 2 tablespoons butter and stir to coat. Preheat oven to 350 degrees.
Place bacon in a heated skillet and cook about 5 minutes over medium heat, until fat is released but bacon is still pliable. Remove with a slotted spoon and drain on a paper towel. Stir into macaroni in baking dish.
Place dry mustard in a large mixing bowl, then add Tabasco and ¼ teaspoon water. Stir to form a paste. Whisk in evaporated milk, salt, pepper and garlic powder. Whisk in eggs, then stir in the American cheese and ½ cup of the Cheddar. Pour over the macaroni, pressing it down to make sure the noodles are all covered.
Remove 2 tablespoons of the remaining Cheddar and set aside, then sprinkle the rest evenly over the macaroni, pushing it down into the mixture.
Melt the butter in a small saucepan over medium heat. Add the breadcrumbs and cook, stirring, until well-blended and a little crispy. Remove from heat and cool. Add remaining 2 tablespoons Cheddar and ½ teaspoon garlic powder and toss until evenly distributed. Sprinkle evenly over macaroni.
Bake about 30 minutes, until topping is golden.
Macaroni and Three Cheeses
1 pound uncooked Barilla Plus elbow macaroni
1 slice dry light wheat bread, such as Sara Lee Delightful, torn into small pieces
2½ cups 1 percent milk
2 bay leaves
3 whole black peppercorns
¼ cup flour
1¼ cup shredded sharp Cheddar cheese made with 2æpercent milk
¾ cup shredded Swiss cheese
½ cup grated Parmesan cheese
¾ teaspoon salt
¼ teaspoon black pepper
Cooking spray
2 teaspoons minced fresh sage or ½ teaspoon dried rubbed sage
2 teaspoons olive oil
Note: If the bread isn't dry, you can put the pieces on a cookie sheet and bake in a 200-degree oven for about 45 minutes.
Preheat oven to 400 degrees. Cook pasta in boiling water for 5 minutes or until almost tender. Drain and rinse with cold water. Place pasta in a large bowl.
Place bread pieces in a food processor and pulse until coarse crumbs form. Set aside.
Bring milk, bay leaves and peppercorns to a simmer in a small, heavy saucepan. Remove from heat; cover and let stand five minutes. Discard bay leaves and peppercorns.
Lightly spoon flour into a dry measuring cup and level with a knife. Place flour in a small bowl and gradually add milk, stirring with a whisk until well-blended.
Return milk mixture to pan. Cook over medium heat until thick, stirring constantly with a whisk. Remove from heat. Add cheeses, salt and pepper, stirring until cheeses melt. Pour cheese sauce over pasta and mix well.
Spoon mixture into a 13x9-inch baking dish coated with cooking spray. Combine bread crumbs, sage and olive oil in a bowl and toss with a fork. Sprinkle bread-crumb mixture over pasta and bake at 400 degrees for 20 minutes or until thoroughly heated.
Yield: Serves 10 (1 cup).
Approximate nutritional analysis per serving: 296 calories, 4.5 grams fat, 3.5 grams fiber, 37.4 grams carbohydrates, 18.5 grams protein.
Creamy Slow Cooker Macaroni 'n' Cheese
½ pound elbow macaroni, cooked and drained
1 12-ounce can evaporated milk
1½ cups milk
2 eggs
4 cups sharp Cheddar cheese, shredded and divided
1 teaspoon salt
½ teaspoon black pepper
Place the cooked macaroni in greased slow cooker. Add remaining ingredients except one cup cheese; mix well. Sprinkle with rest of cheese, then cover. Cook on low for 5 to 6 hours. Do not stir. Will be firm and golden around edges and creamy in the middle!
Queen and Diva's Mac 'n' Cheese
1 pound bag elbow macaroni
2 eggs
1½ teaspoons salt, or to taste
¾ teaspoon pepper
1 cup sour cream
½ cup (1 stick) butter, melted
1 pound Velveeta
1 10¾-ounce) can cream of mushroom soup
¼ cup milk, or to taste
2 cups (8 ounces) shredded Cheddar cheese, divided
2 cups (8 ounces) shredded Monterey Jack cheese, divided
8 ounces goat cheese
Heat the oven to 350 degrees. Cook the macaroni according to the instructions on the package until al dente. Drain.
While the noodles are cooking, in a large bowl, whisk together the eggs, salt and pepper. Whisk in the sour cream and melted butter.
Stir the macaroni into the bowl with the egg mixture and set aside.
In a large saucepan, heat the Velveeta, cream of mushroom soup and the milk over medium heat and cook, stirring frequently, until the Velveeta is melted and incorporated with the soup and milk to form sauce consistency. Add additional milk to thin if the sauce is too thick. Remove from heat.
Stir the sauce in with the macaroni, then stir in half (1 cup each) of the Cheddar and jack cheeses. Place the macaroni mixture into a greased 13-by-9-inch baking dish.
Spoon the goat cheese in dollops over the macaroni mixture, then sprinkle over the remaining Cheddar and jack cheeses.
Bake until the cheese topping is melted and the sauce is bubbly, about 30 to 40 minutes. Remove and cool slightly before serving.
Yield: Serves 16.
Approximate nutritional analysis per serving: 458 calories, 20 grams protein, 27 grams carbohydrates, 1 gram fiber, 30 grams fat (18 grams saturated), 110 milligrams cholesterol, 4 grams sugar, 1,023 milligrams sodium
